Croissant Bread Loaf

If you adore the rich, buttery layers of a classic croissant but want the simplicity of slicing into a loaf, this Croissant Bread Loaf is exactly what you need. Imagine all those flaky, golden layers baked together into one beautifully risen, sliceable masterpiece—perfect for toasting, buttering, or turning into next-level sandwiches. It’s everything you love about croissants, made easier and more versatile.

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Why You’ll Love This Recipe
Flaky and Buttery – The same layered texture of a croissant in a loaf form.
Easy to Slice – Perfect for toast, sandwiches, or French toast.
Great Make-Ahead – Prep it over two days for ultimate convenience and flavor.
Less Fuss, Big Flavor – No shaping individual croissants—just roll, fold, and bake.
Freezer-Friendly – Make once, enjoy for weeks.

Ingredients You’ll Need

For the Dough:

• 3 ½ cups all-purpose flour
• ¼ cup granulated sugar
• 2 ¼ tsp active dry yeast (1 packet)
• 1 tsp salt
• 1 cup warm whole milk (around 110°F / 43°C)
• ¼ cup warm water
• 1 large egg
• 2 tbsp unsalted butter, softened

For the Butter Layer:

• 1 cup unsalted butter (cold, sliced into slabs)
• 1 tbsp flour (to dust if needed)

For the Egg Wash:

• 1 egg
• 1 tbsp milk or water

Tools You’ll Need

• Large mixing bowl
• Stand mixer (optional)
• Rolling pin
• Parchment paper
• Plastic wrap
• Sharp knife or dough scraper
• 9×5 inch loaf pan
• Pastry brush

Step-by-Step Instructions

Step 1: Prepare the Dough
In a large bowl, combine warm water, warm milk, and sugar. Sprinkle in the yeast and let it sit for 5–10 minutes until foamy.
Add flour, salt, egg, and softened butter. Mix until a rough dough forms.
Knead by hand or with a stand mixer for 6–8 minutes until smooth and elastic.
Shape into a ball, place in a lightly oiled bowl, cover, and let rise in a warm spot for 1 hour or until doubled in size.

Step 2: Make the Butter Block
On a sheet of parchment paper, arrange cold butter slabs into a square (about 7×7 inches).
Place another piece of parchment on top and gently pound and roll until even.
Chill the butter block in the fridge until firm but pliable.

Step 3: Laminate the Dough
Once the dough has risen, roll it out on a floured surface into a 10×10 inch square.
Place the chilled butter block in the center at a 45° angle (like a diamond shape).
Fold the dough corners over the butter to completely encase it like an envelope.
Roll the dough out into a long rectangle (about 8×20 inches).
Fold it into thirds like a letter, wrap in plastic wrap, and chill for 30 minutes.
Repeat the rolling and folding process two more times, chilling between each set. You’ll have completed three folds total.

Step 4: Shape the Loaf
After the final chill, roll the dough into a rectangle about 9×14 inches.
Fold into thirds one last time, then roll lightly until the width fits your loaf pan.
Place the folded dough into a greased or parchment-lined loaf pan.
Cover lightly and let rise at room temperature for 1–1.5 hours until puffed and nearly doubled.

Step 5: Bake the Croissant Loaf
Preheat your oven to 375°F (190°C).
Whisk together the egg and milk for the egg wash. Brush the top of the dough gently.
Bake for 35–40 minutes, or until the top is deep golden brown and the loaf sounds hollow when tapped.
Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Tips for Perfect Layers
Keep Butter Cold – Always chill between folds to keep the butter from melting into the dough.
Roll Evenly – Apply steady pressure to maintain even layers.
Don’t Skip the Chilling – This is crucial for flaky croissant texture.
Use a Sharp Knife – For clean, distinct slices that show off the layers.
Egg Wash Lightly – Just enough to give a shiny, golden finish.

Serving Suggestions
Toasted with Jam – Perfect breakfast with a smear of fruit preserves or honey.
Savory Sandwich – Use for grilled cheese, egg salad, or turkey sandwiches.
French Toast – Thick slices soak up custard beautifully for a decadent brunch.
Croissant Croutons – Cube day-old slices, toast, and add to salads or soups.
Simple with Butter – Sometimes all you need is a warm slice and some salted butter.

How to Store & Freeze

Storing:

• Store at room temperature in an airtight container for up to 3 days.
• For longer life, refrigerate and toast slices before eating.

Freezing:

• Slice the loaf and freeze individual pieces in zip-top bags.
• Toast directly from frozen for quick, crispy perfection.

Frequently Asked Questions

1. Can I make the dough in advance?
Yes, you can refrigerate the dough overnight after the first rise. Continue with laminating the next day.

2. What if my butter starts melting during rolling?
Place the dough in the fridge for 15–20 minutes to re-chill before continuing.

3. Can I use salted butter for the butter block?
Yes, just reduce the added salt in the dough to balance the flavor.

4. Is it necessary to do all 3 folds?
Yes! Each fold creates more layers, resulting in that classic croissant flakiness.

5. Can I add fillings like chocolate or herbs?
Absolutely! Sprinkle chocolate chips or fresh herbs between folds or just before shaping.

Final Thoughts
This Croissant Bread Loaf is the best of both worlds: the elegant flakiness of croissants, with the ease and versatility of a loaf. Whether you toast it, slice it for sandwiches, or just tear into it fresh out of the oven, this recipe turns any day into something a little more special.

Bake it once and you’ll see—it’s worth every buttery fold. Share your loaf online, tag your pics, and don’t forget to leave a review. I’d love to hear how yours turns out.

Preparation Time: 1 hour (plus 2–3 hours chill/rise time)
Cooking Time: 40 minutes
Cuisine: French-inspired

Nutritional Information (Per Serving):
Calories: 350 | Protein: 7g | Carbohydrates: 33g | Fat: 22g | Fiber: 1g | Sodium: 300mg

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